Best Salute The Us Navy Bean Soup Recipes

Senate Navy Bean Soup image

Provided by Stephanie Manley

Categories Soup

Time 20m

Number Of Ingredients 7

Steps:

Wash and rinse the beans and discard any debris or dark-colored beans.
In a large stockpot, combine the rinsed beans, the ham hock, and 4 quarts of water. Over high heat, bring to a boil, then simmer over low-medium heat until the beans are soft (about 2 hours).
When the beans are almost ready, melt the butter in a medium-sized skillet. Add the garlic, onion, carrot, and celery, and saute until all the vegetables are soft.
Add the softened vegetables to the beans and stir well. Remove the ham hock from the soup and cut the meat into small bite-sized pieces. Add the meat back into the soup.
Use a potato masher to slightly mash some of the beans - this will give you a nice velvety texture. Season soup with salt and pepper before serving.

Nutrition Facts : Calories 273 kcal, Carbohydrate 50 g, Protein 17 g, Fat 1 g, Sodium 19 mg, Fiber 19 g, Sugar 4 g, ServingSize 1 serving

Salute the US Navy Bean Soup image

Provided by Sherry Peyton

Categories Bean Soups

Time 2h50m

Number Of Ingredients 7

1 regular bag of dried navy beans (1 1/2 c approx)
1 ham bone, or smoked ham hock
1 large onion, diced
3 ribs of celery chopped
1 large potato, diced
2 clove garlic, minced
1/2 tsp salt and pepper, each

Steps:

1. Use your favorite method for the beans (soaking over night, or fast soak) drain the soaking water. Add 7 cups of water to the beans and add the ham bone. Simmer until beans are tender (about 1 1/4 hours). Remove the ham bone or hock, discard any fat and dice up the ham. Return to the pot.
2. Add the balance of the ingredients and simmer until potatoes are done. (20-30 minutes)
3. I mash some of the beans up with a potato masher to thicken the soup. You can omit this of course.